Holding the lobster flat on a cutting board, insert the tip of a large, sharp knife where the head and body sections meet and cut through the shell to halve the head lengthwise. Rotate the lobster 180 degrees and cut the body and tail in half lengthwise. Twist off the claws and legs from the lobster. Lift out the meat from the tail and reserve. Crack the claws and the large sections of the legs and remove all the meat. Save the ends of the legs for serving, if desired. Chop all the lobster meat finely and transfer to a bowl.
Combine the milk and cream in a small saucepan, heat over medium heat until hot, and pour into a heatproof measuring pitcher with a spout. To make a roux, melt the
Add half of the sauce to the finely chopped lobster meat, and stir well. Then add the rest of the sauce, spoon by spoon, until you have a very thick paste that holds its shape when formed into a lump (you may not need all the sauce). Cover and chill for at least 1 hour or up to overnight.
Whisk the egg in a shallow bowl and spread the bread crumbs in a second shallow bowl. Form the lobster mixture into 8 small balls, then mold each ball into the rough shape of a meat cutlet (a flat pear shape). Brush the cutlets on all sides with the egg and then turn them in the bread crumbs to coat evenly.
Line a large plate with paper towels. Heat
Garnish the cutlets with the parsley. The ends of the lobster legs can be inserted gently into the pointy end of each cutlet to resemble the bone that would stick out of the end of a lamb or pork cutlet. Accompany with the lemon wedges.
© 2019 All rights reserved. Published by Weldon Owen.